In a baking dish, roast the squash cubes with the chopped bacon for 1 hour, stirring well every 15 minutes. If you are in a hurry, you can crank up the heat higher and keep an eye on the roasting process.

In a large mixing bowl, add the 1 tsp salt to the kale. With your clean hands, strongly massage the salt into the kale for one minute. Add 2 TB of the lemon juice and continue massaging the kale leaves for one additional minute. Set aside until ready to assemble the salad.

When the squash is cooked and the bacon is crispy, remove the pan and drain (and reserve!) the bacon fat.

Add the bacon fat (you should have a couple tablespoons) to 1 TB lemon juice.

Prepare a bowl to mix your salad. There will be a lot of liquid in the bottom of the kale. Squeeze it out, and leave it behind, to avoid having a soggy salad. Put the drained kale in the salad bowl with the squash, bacon, chives, sage and walnuts.

Dress the salad with the bacon fat and lemon dressing. Season to taste and serve